Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
Add dry ingredients to a food processor or mixing bowl and process or whisk to thoroughly combine.
Then add olive oil and/or butter and pulse/use a pastry cutter or fork until crumbly.
Add cold water 1 Tbsp at a time, pulsing/stirring until it forms a loose dough. You don’t want too much water, so go easy on it and add a little at a time. It shouldn’t need more than 4 Tbsp (as original recipe is written // adjust if altering batch size).
Remove from processor or mixing bowl and form into a loose ball with your hands. It’s good for this dough to be worked and warmed by the heat of your hands. However, you are not kneading it, just forming it into a disc.
Transfer to a clean, lightly floured surface and dust the top with flour. Lay plastic wrap or wax paper and roll 1/8th inch thick with a rolling pin. Use a knife, pizza cutter or small cut cookie cutter shape to cut the dough into squares. Makes about 40 squares (as original recipe is written // adjust if altering batch size). Optional: dot the centers with a fork prong or chopstick.
Bake for 15-20 minutes or until puffy and slightly golden brown. These are pretty tender. For a crispier cracker, bake until golden brown.
Remove from oven and let cool completely. In the meantime, whisk together your peanut butter and sweetener and set aside.
Once cooled, use a butter knife to spread a small amount (~1 tsp) onto a cracker and top it with a cracker of a similar size/shape.
Serve immediately. Store leftovers covered at room temp for up to a few days, though best when fresh! Though I haven’t tried it myself, I would assume that freezing these would work well.
*Inspired by gas station peanut butter cheese crackers. Adapted from my Vegan Cheez Its. *Nutrition information is a rough estimate.